Friday, August 3, 2012
1 cup besan
a pinch of eno / baking soda
Ghee for deep frying ( I used a combination of canola oil and ghee)
1 1/2 cups sugar
1/2 cup water
4 to 5 saffron strands
14 to 15 raisins
14 to 15 cashews
1/4 teaspoon cardamom powder
1 to 2 drops yellow food color
1 to 2 drops red food color
Mix the besan and eno together - add enough water to make it into a paste - similar to the consistency of bhajiya/pakoda dough or pancake mixture. Divide the mixture into 2 parts - add the yellow food color to one part and add the red food color to the other part and mix well.
Make a sugar syrup of the sugar and water by mixing them together and boiling until you reach a one string consistency. Shut the heat and add cardamom powder and cloves and saffron and let it sit.
Heat oil/ghee - I used a sieve to make boondis. Take a sieve over the oil/ghee and ladel some of the dough mixture into it and let drops falls into the oil/ghee these form the boondis. Boondis should be done in no time about 2 to 3 minutes. Take them out of the oil and put it into the still hot/warm sugar syrup.
Mix this well and keep it aside till the mixture gets lukewarm.
Now make laddos - while doing so add one raisin and 1 cashew to the laddoo.
This mixture should yield about 14 to 15 medium sized ladoos.
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